Peel a pear or two - recipes

Published May 30, 2015

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Angela Day

 

Pears are at their peak. Try these delectable recipes.

On the menu:

Pear, plum and chocolate crumble

Pear and almond meringue cake

Pear and blueberry shortcake

Pickled pears

Linguine with pears and blue cheese

 

PEAR, PLUM AND CHOCOLATE CRUMBLE

Makes 6-8

4 pears peeled, cored and diced

4 plums, stoned and diced

45ml castor sugar

grated rind and juice of 1 orange

100g dark chocolate chopped

CRUMBLE

125ml cake flour

60g butter, cubed

60ml brown sugar

60ml oats

Place the pears and plums in a bowl.

Mix through the sugar, orange rind and juice and chocolate.

Divide the mixture into one large or smaller individual oven-proof dishes.

CRUMBLE: Put the flour in a bowl.

Rub in the butter until the mixture resembles breadcrumbs.

Mix in the sugar and oats.

Divide the crumble between the dishes, sprinkling it on top of the pear mixture.

Bake at 180°C for 25-30 minutes until nicely browned.

Remove and serve warm with whipped cream.

 

PEAR AND ALMOND MERINGUE CAKE

125g butter

160ml castor sugar

3 eggs

250ml self-raising flour

125ml ground almonds

5ml baking powder

2 small pears, peeled, cored and diced

60ml dried cranberries

TOPPING

3 egg whites

160ml castor sugar

60ml ground almonds

45ml flaked almonds

Cream the butter and sugar until light and fluffy.

Beat in the eggs one at a time, beating well after each addition.

Add the flour, almonds and baking powder and mix until combined.

Fold through the pears and cranberries.

Spoon the mixture into a lined and greased 20cm springform cake tin.

Bake at 180°C for 20 minutes.

Meanwhile, beat the egg whites until firm peaks form.

Gradually beat in the castor sugar and beat until thick and glossy.

Fold in the ground almonds.

After the cake has baked for the 20 minutes, slide the oven shelf out and pile the meringue mixture on top of the cake as quickly as possible.

Sprinkle the top with the flaked almonds.

Return to the oven to bake for another 20-30 minutes or until a skewer inserted into the cake comes out clean.

 

PEAR AND BLUEBERRY SHORTCAKE

45g butter

50g brown sugar

3 pears, peeled, cored and diced

grated rind and juice of 1 lemon

5ml ground cinnamon

125g fresh or frozen blueberries

PASTRY

125g butter

160ml castor sugar

1 egg

325ml flour

125ml ground almonds

5ml baking powder

egg wash

15ml brown sugar

15ml flaked almonds

In a frying pan, melt the butter and sugar.

Add the pears, lemon rind and juice and cinnamon and cook over high heat until the pears are soft and the juices have thickened.

Remove from the heat and stir in the blueberries.

Set aside to cool.

PASTRY: Cream the butter and sugar until light and fluffy.

Beat in the egg.

Add the flour, ground almonds and baking powder and mix until the dough comes together.

Place on a floured surface and knead briefly. Divide the dough in half. Wrap in cling wrap and refrigerate for 20 minutes.

Roll out each portion into 22cm discs.

Place one disc to fit snugly into a greased 22cm loose bottom cake tin.

Spoon over the cooled pear mixture leaving a 1cm rim around the edge.

Top with the remaining disc and press the edges to seal.

Brush with egg wash, sprinkle with the brown sugar and flaked almonds.

Bake at 180°C for 30-40 minutes until golden brown.

Remove from the oven and cool for 5 minutes before removing from the tin.

Place on a cooling rack to cool.

This is delicious served with whipped cream.

 

PICKLED PEARS

These are delicious served on a cheese platter, with cold meats and even warmed with roast pork or chicken.

300g light brown sugar

250ml apple cider vinegar

250ml white wine vinegar

1 cinnamon stick

10ml juniper berries

10ml allspice berries

5ml pink peppercorns

1 star anise

6 firm pears, peeled, stalk left in tact

Combine the sugar, vinegars, cinnamon, berries, peppercorns and star anise in a pot and stir over a medium heat until the sugar has dissolved.

Add the pears and simmer until tender. This can take about 20 minutes. To test, pierce the pears with a toothpick – if it goes in easily, the pears are ready.

Remove with a slotted spoon.

Boil the juice for about 5 minutes until slightly thickened.

Place the pears in a large glass bottle. Pour over the juice until it reaches the rim.

Seal and store in a cool, dark place for about a month to mature before using.

 

LINGUINE WITH PEARS AND BLUE CHEESE

Serves 4

125g butter

4 firm pears, peeled, cored and sliced in thick strips

70g Parma ham or bacon, chopped

15ml chopped fresh rosemary

250ml chicken stock

125ml cream

100g blue cheese

125ml grated Parmesan cheese

salt and pepper

200g linguine

100g wild rocket leaves

80ml walnuts, toasted and chopped

Melt the butter in a heavy-based saucepan over medium-high heat.

Add the pears and sauté until lightly golden, a few minutes.

Using a slotted spoon, carefully transfer the pears to a plate.

Add the Parma ham and rosemary to the saucepan and fry for 2 minutes.

Add the chicken stock, cream, blue cheese and Parmesan. Season with salt and pepper. Simmer until sauce thickens, about 5 minutes.

Return the pears and any accumulated juices to the sauce. Simmer for a few minutes.

Meanwhile, cook the pasta in salted, boiling water until al dente.

Drain and add to the sauce with the rocket and half the walnuts.

Toss over medium heat until sauce coats the pasta and the rocket has wilted slightly, about 3 minutes.

Serve sprinkled with extra Parmesan and the remaining walnuts.

 

* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.

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